Ingredients

The following ingredients have 1 Servings
  • 3/4 (1 and 1/2 stick/ 160 gr) cup unsalted butter at room temperature
  • 3/4 cup sugar
  • 1 egg at room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1 1/2 cups Meyer Lemon Curd
  • TOPPING:
  • 2 cups fresh berries of your choice (( I used 1 cup raspberries and 1 cup blueberries))
  • 1 kiwi sliced thin

Instruction

  • In a medium bowl combine flour, salt and baking soda. Set a side.
  • In the bowl of an electric mixer with paddle attachment cream together butter and sugar, until fluffy (for 3-4 minutes).
  • Add egg and vanilla and mix until well combined. Slowly add flour, salt and baking soda, mixing until just incorporated.
  • Form a ball from the dough, cover with plastic wrap and chill for 1 hour.
  • Preheat oven to 350 F (177 C).
  • Spray a regular 12 cups muffin tin with non stick cooking spray.
  • Using a 2 tbsp cookie scoop, scoop dough into muffin tin. Press onto bottom to form a well and spread dough to the sides of muffin tin, about half way up.
  • Bake cookie cups for 10-12 minutes, until edges turn golden.
  • Remove from oven and using the back of a spoon, carefully press dough down the center of each cookie, to form a cup (this dough usually spreads while baking). Let them cool in the muffin tin for 5-10 minutes, then tip cookie cups onto a clean towel. Let them cool completely.